Din Tai Fung Green Beans are dry fried until crispy and covered in a lot of garlic. This Asian side dish only requires 4 ingredients and can be made in under 10 minutes making it perfect for a quick vegetable side option.
Din Tai Fung Green Beans are one of my favorite side dishes at any Chinese restaurant. The problem? They’re either incredibly expensive or they don’t have them.
To solve both of these issues, I’ve come up with this super easy and delicious recipe that is more affordable and healthier.
Chinese Garlic Green Beans are bright green, covered in savory garlic, and super delicious.
They’re great to pair with Panda Express Air Fryer Orange Chicken and Fried Rice.
Ingredients for the Din Tai Fung Style Garlic Green Beans
Scroll down to the recipe card at the bottom of the page for detailed ingredient measurements.
Green Beans: for this recipe, you want to use fresh-washed green beans. I recommend cutting the stems off for a more aesthetically pleasing look. Pat dry before adding to oil. You can also pick up a pack of pre-trimmed green beans in the produce department.
Oil: will be used to fry your green beans. You want to make sure that you use your favorite neutral oil like canola oil or vegetable oil. I don’t recommend using olive oil to fry in.
Fresh Garlic: adds a pungent and savory flavor to your beans. Be sure to finely mince your garlic or buy pre-minced garlic to use.
Salt: is a flavor enhancer and brings out the flavor of the garlic.
MSG or chicken bouillon powder: this is optional but will add that umami flavor we all love!
How to Make this Din Tai Fung Green Beans Recipe
Scroll down to the recipe card at the bottom of the page for full step-by-step instructions.
- Heat the oil in a deep-frying pan or wok over high heat. Make sure that there is enough oil there to cover the beans and deep fry them. The oil should be at 350F.
- Test the temperature of the oil by dropping one green bean in there; you will notice it frying and having bubbles all around it when the oil is hot enough.
- Fry your green beans in the hot oil in batches for 45-60 seconds until you notice the surface of the green beans blistering and get that Din Tai Fung wrinkled bean look. Transfer them with a slotted spoon to tongs to a paper towel-lined plate or baking sheet.
- Remove all but 1 tablespoon of leftover oil from the wok, reduce the heat to medium then sauté the garlic until fragrant, this should take a minute or two. Add in the green beans and stir all together to give them that delicious garlic flavor. Season with salt, MSG or chicken bouillon if using, give it a good stir, and enjoy!
Din Tai Fung Garlic Green Beans Tips and Tricks
Check your oil temperature. This is super important. Do not let your fry oil drop below 325 degrees F. 350 degrees is ideal for this recipe. Frying at a low temperature will cause your beans to become soggy.
Work in batches. If you notice that your oil temperature keeps dropping, try adding fewer green beans at a time.
Don’t overcook your beans. Keep an eye on your green beans while they’re frying. They should not be in the oil longer than a minute. They will become soggy.
Allow the skillet to cool. Don’t put your garlic into a hot skillet. This will cause it to burn.
Pat your green beans dry. Using paper towels pat your fresh green beans dry before you put them into the oil. This will prevent the oil from popping on you.
Chinese Garlic Green Bean Recipe Variations
Add lemon. Squeeze in fresh lemon juice for a fresh and citrus punch.
Add seeds. Sprinkle on chopped peanuts or sesame seeds for a bit of a crunch and nutty flavor.
Add herbs. Adding in cilantro or parsley will give your beans a bright flavor.
Add oils. Sesame oil or spicy Szechuan chili oil will give your green beans a nutty or spicy flavor.
What is Blanching?
Blanching is when you add vegetables to boiling water for just a few minutes and then immediately put them into an ice water bath. This stops the cooking process. It will leave you with brightly colored veggies that are crisp and tender.
Do I Need to Blanch My Green Beans?
For this recipe, you do not have to blanch your green beans. It is totally up to you. If you want your green beans to be a brighter shade of green, then you can blanch them. The flavor will still taste the same, but they might be a tad more tender. It’s up to your personal preference.
What is Dry Frying?
Dry frying, or flash frying, is when you are frying a protein or a vegetable without using any batter. This makes the outside of your food become dryer. You will notice your green beans will blister, or look wrinkly, but they will still be crunchy.
How Do I Store My Leftover Din Tai Fung Green Beans?
To store, place in an airtight container or just cover your bowl with plastic wrap. They will keep in your fridge for up to four days.
To reheat, warm your beans in the microwave in 30-second increments. You can also toss them into a skillet until warm.
The Best Din Tai Fung Green Beans Recipe Copycat
Din Tai Fung Green Beans Recipe
Ingredients
- 1 pound fresh green beans washed, trimmed, and dried with a paper towel
- Neutral oil for frying
- 7 cloves garlic minced
- salt to taste
- 1/4 teaspoon MSG or chicken bouillon optional
Instructions
- Heat the oil in a deep frying pan or wok over high heat. Make sure that there is enough oil there to cover the beans and deep fry them. The oil should be at 350F.Neutral oil
- Test the temperature of the oil by dropping one green bean in there, you will notice it frying and having bubbles all around it when the oil it hot enough.
- Fry your green beans in batches for 45-60 seconds until you notice them blistering and getting that Din Tai Fung wrinkled bean look. Transfer them with a slotted spoon to tongs to a paper lined plate or baking sheet.1 pound fresh green beans
- Remove all but 1 tablespoon of oil from the wok, reduce the heat to medium then sauté the garlic until fragrant, this should take a minute or two. Add in the green beans and stir all together to give them that delicious garlic flavor. Season with salt and MSG or chicken bouillon is using, and enjoy!7 cloves garlic, salt, 1/4 teaspoon MSG or chicken bouillon
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